CE - Deconstructed Lasagna

By á-79

Notes from Clean Eating Magazine about this recipe:

“The ultimate Italian comfort food need not be assembled a la Nona. Try our deconstructed version, replete with traditional flavors and ready in less than 45 minutes, for a quick mid-week dinner.”

Ingredients

• 1 lb. extra-lean ground beef
• 1/2 c. yellow onion, chopped
• 2 cloves garlic, diced
• 2 c. eggplant, unpeeled and cubed
• 1/4 c. carrots, peeled and diced
• 1 c. no-salt-added tomato sauce, divided
• 1/2 tsp. dried oregano
• 1/4 tsp. ground black pepper
• 1 c. fresh spinach, chopped
• 1 1/2 c. whole-wheat fusilli pasta
• 1 c. whole-wheat elbow macaroni
• 1 c. part-skim ricotta cheese
• 1/2 c. tomato, diced
• 10 fresh basil leaves, torn
• 1 tsp. extra-virgin olive oil
• 1/2 c. part-skim mozzarella, shredded
• Additional basil leaves, as garnish

Preparation

Step 1

1) In a large skillet over medium-high, sauté beef, onion, garlic, eggplant and carrots until meat is cooked thoroughly, about 10 mins. Stir in ½ c. sauce, oregano and pepper. Reduce heat to medium-low, cover and simmer for 5 mins. Then uncover and stir in spinach until just beginning to wilt.

2) Meanwhile, cook fusilli according to package directions in a medium pot. Drain and set aside in a bowl. Next, cook macaroni according to package directions using the same medium pot. Drain and add to fusilli.

3) In a med. bowl, stir together ricotta, tomato, basil and oil.

4) In a lg. bowl, add beef mixture, both pastas, remaining ½ cup sauce and mozzarella, stirring until well combined. Then stir in ricotta mixture, until all contents are combined. Serve, garnished with additional basil leaves.